Exclusive Interview | Chef Sidharth Bhardwaj The Westin Jaipur Kant Kalwar Resort & Spa

Editor: How did your culinary journey begin? Could you share the story of how it all started?

While working part time at a Melbourne café during my hospitality studies, my Head Chef shared a perspective that stayed with me: a chef is the only professional invited to every significant moment of a person’s life, from celebrations to times of grief. This profound connection to the human experience inspired me to choose culinary arts as my profession and drives my commitment to excellence in the trade.

Editor: What are your earliest memories of the kitchens you worked in, and how did they shape your passion for food?

Smelling fresh-baked bread after an 18-hour shift and feeling reborn, the bone-deep chill of hours spent deep-cleaning the walk-in, the intoxicating aroma of wine hitting a hot pan to deglaze a sauce. It’s a world where you realize that something as salty and sharp as cheese can be transformed into the soul of a cake. These are the moments that make the grind worth it.

Editor: Which dish on your menu do your patrons or guests love the most?

Without a doubt, our Figs and Raw Banana Cake has become a true guest favourite. What makes it stand out is the unexpected harmony of two very different profiles—the earthy, jammy sweetness of the figs and the subtle, starchy texture of the raw banana. Our patrons are often intrigued by the 'unusual' combination, but once they taste it, they are won over by how beautifully these flavours converge. It’s a dish that proves that in the kitchen, the most daring pairings often yield the most memorable results.

Editor: Is there a dish you personally love but haven’t included on your menu yet? Why?

I’ve always wanted to feature Hyderabadi Haleem, but I haven't added it to the menu yet because I refuse to compromise on its authenticity. It’s a dish that demands an incredibly long, slow-cooking process and specific traditional equipment—like the Bhatti and Ghotni—which can be difficult to integrate into a standard hotel kitchen. Above all, Haleem requires immense patience and manual labor to achieve that perfect, silky consistency. Until I can ensure we have the exact setup to honor its heritage, I’d rather keep it as a personal favorite than serve a version that isn't 100% authentic.

Editor: In your opinion, what does it truly take to become a successful chef today?

Success as a chef today is defined by a commitment to constant evolution. You must be equally open to learning and leading—the best chefs are those who remain students of their craft while inspiring their teams to grow. I believe in the philosophy of trying something new every day, whether it's a technique, a flavour pairing, or a management style. Finally, it’s vital to remember that perfection is the enemy of good. Instead of being paralyzed by the need for a flawless result, I focus on incremental growth, aiming to be just a little bit better today than I was yesterday.

Editor: What advice would you give to young culinary students or aspiring chefs just starting out?

The most important lesson I’ve learned is that you cannot rely on self-motivation alone—it’s a fleeting feeling. Instead, aim to be disciplined at all times. Discipline is the baseline that keeps you consistent when the shifts are long and the heat is high. Beyond that, always respect the experience of those who came before you. Treat the kitchen as the team’s game it truly is; take your individual passion and align it with the brigade’s common goals. If you do that, you don’t just become a better cook, you become an invaluable part of the kitchen’s soul.

Editor: What instruments, equipment, or devices can you simply not imagine working without in your kitchen?

While many chefs might point to high-tech gadgets, I simply cannot imagine working without my chopsticks. They are the ultimate extension of my hands. Whether I’m delicately plating a garnish, whisking a small reduction, or checking the texture of an ingredient, they offer a level of precision and 'feel' that no other tool can match. I just can’t go around without them!

Editor: Your favorite ingredient is… and why does it inspire you?

My favorite ingredient is Millets. Beyond being a powerhouse of nutrients, they represent the future of responsible cooking. To me, millets are an inspiration because they are indigenous and sustainable, requiring very little to give so much. They challenge me to bridge the gap between ancient tradition and modern gastronomy, taking a hardy, organic grain and transforming it into something elegant and refined. It’s an ingredient that nourishes the body while respecting the earth.

Editor: Which chefs do you find amazing, or whose work do you deeply admire?

The chef I admire most is Sanjeev Kapoor. Beyond his culinary talent, I respect him for being a true visionary who paved the way for commercial chefs in India. Before him, the role of a chef was often seen as a behind-the-scenes job, but he brought the profession into the spotlight. He helped us achieve the due respect and rightful place we deserve in the hospitality industry. He proved that a chef could be a household name, a business leader, and a cultural icon, which has been a massive inspiration for my own career path.

Editor: What books do you believe every chef should read to enrich their craft and perspective?

To truly enrich one’s craft and perspective, a chef must balance technical mastery with disciplined habits. Theory of Cookery by Krishna Arora is the essential starting point, providing the foundational science and "why" behind every culinary principle. For a broader historical and global context, Larousse Gastronomique serves as the ultimate professional bible, offering an encyclopedic look at classical techniques. To diversify flavour profiles, Prasad by J. Inder Singh Kalra is a masterclass in spice archeology, teaching the intricate balance of traditional Indian cuisine. Finally, because a kitchen thrives on consistency, Atomic Habits by James Clear is vital—it transforms the daily repetition of mise en place into a system for continuous personal and professional excellence.